Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees."
-Mario Batali
The refrigerator light goes on...
Fried rice is the perfect weeknight meal. Cut up some veggies, toss them in the wok with some sesame oil, and magic happens. It's a great way to use leftover rice.
Five spice powder is a great addition to a stir fry, but you have to be careful. One teaspoon is usually about right for a two-serving dish, but if the volume of ingredients isn't enough, the spice can get overpowering very quickly. If you are going to experiment, start with about 1/4 teaspoon per serving in your new recipe and add more slowly.
Eggplant Fried Rice
Servings: 2 | Serving size: 2 1/2 cups
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes good leftovers.
| 2 1/4 cups | water |
| 1/2 cup | long grain brown rice |
| 1 Tbsp | toasted sesame oil |
| 2 cloves | garlic (finely minced) |
| 1 tsp | five spice powder |
| 1 large | carrot (peeled and diced small) |
| 1 medium | onion (sliced) |
| 2 small | Japanese eggplants (cut into 3/4 inch dice) |
| 4 tsp | low sodium soy or gluten-free tamari sauce |
| 2 tsp | rice wine vinegar |
| 1 tsp | maple syrup |
| 1/4 tsp | red pepper flakes |
| fresh ground black pepper (to taste) | |
| 1 cup | frozen edamame |
| 1 small | bunch baby bok choy (thinly slice crosswise; keep the white and green parts separate) |
| 1/2 cup | water or no salt added vegetable stock |
In a medium sauce pan, heat the water. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 25-30 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.
While the rice is cooking, place a large skillet or wok over high heat.
Add the sesame oil.
When the oil is hot, add the minced garlic, five spice powder, and carrot.
Cook for about 2 minutes, stirring continuously.
Add the onion and cook, tossing frequently, for about 5 minutes. Cover in between stirring the onions.
Add the eggplant. Stir well and cover.
Cook for about 15 minutes, tossing frequently and re-covering in between stirs.
Add the soy sauce, vinegar, maple syrup, red pepper flakes, pepper, edamame, the white part of the bok choy, water, and the cooked rice. Toss well.
Cook for about 3 minutes, tossing frequently.
Add the green part of the bok choy, toss and serve.
Nutrition Facts
Serving size: about 2 1/2 cups
Servings: 2
Amount Per Serving
| Calories 436 | Calories from Fat 100 |
| % Daily Value |
| Total Fat 10g | 16% |
| Saturated Fat 1g | 6% |
| Monounsaturated Fat 3g | |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 486mg | 20% |
| Total Carbohydrates 78g | 28% |
| Dietary Fiber 14g | 48% |
| Sugars 19g | |
| Protein 14g |
| Vitamin A 413% | Vitamin C 81% |
| Calcium 19% | Iron 12% |
| Vitamin K 82 mcg | Potassium 1379 mg |
| Magnesium 160 mg | |